Lemon Blackberry Muffins
Adapted from Baked Bree
6 Tablespoons unsalted butter, softened
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoons lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
zest of one lemon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 pint blackberries (raspberries, blackberries, or other seasonal berries work well for this)
sanding sugar (or regular sugar to sprinkle on top)
Preheat oven to 375F. In one bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. In another bowl, mix together the butter, milk, egg, egg yolk, lemon juice, and vanilla.
Add the dry ingredients to the wet ingredients and mix until combined. The batter is fine if it's a little lumpy.
Fold in the blackberries, or whatever berries you're using. Pour the batter into muffin tins lined with muffin cups. Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated for 18 to 20 minutes or until a toothpick comes out clean. Let cool for about 10 minutes.